Raw Corn Salad with Cilantro, Lime, and Jalapeno

This salad is colorful and flavorful; the aromatics, citrus, herbs, spices all meld together. Although it might seem strange to serve raw corn salad with mussels, the fresh kernels are sweet and clean tasting against the rich mussel broth. Perhaps best of all, it’s a crowd pleasing vegetable side dish that can be made without ever turning on the oven in warm weather. This summer salad is great in tis classic role along side a grilled chicken or steak too.

1. Remove the corn kernels from the cobs; working with one at a time, hold an ear of the corn upright in a large shallow bowl. Using a sharp chef’s knife, cut down along the ear, following the contours and being sure to keep the edge of the blade pressed against the cob to extract all of the sweet juices.

2. Add the roasted red pepper, fresh red pepper, onion, cilantro, and about half of the jalapeno to the bowl with the corn and stir well to combine. Add the juice of 3 limes, and salt and pepper to taste. Taste and add more lime juice if the mixture seems to need extra tang or more jalapeno if you want more heat. Serve immediately, or cover and refrigerate for up to a week. Bring to room temperature before serving.

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. www.jillettinger.com.

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